Oreo Ice Cream Cake

Who doesn't love a delicious oreo ice cream cake?! I am all over a dessert if there's chocolate cake, ice cream, and Oreo cookies involved, especially when the recipe is as simple as this one! This easy ice cream cake is perfect for summer birthday celebrations or any other special occasion.

For more chocolate cake recipes, try Ultimate Chocolate Fudge Cake, Dairy Free Chocolate Cake, Chocolate Sour Cream Pound Cake, and Mini Flourless Chocolate Cake.

Why you'll love this Oreo ice cream cake recipe

• Rich, Decadent Cake: Based off my most popular cake recipe, Ultimate Chocolate Fudge Cake, this cake is incredibly rich thanks to the combination of dutch process and black cocoa powders, as well as a butter-oil combo.
• Cookies & Cream Ice Cream: Some things truly do taste better when they're homemade. Ice cream is not one of those things in my opinion. Trust me, your favorite store-bought ice cream between those homemade chocolate cake layers is exactly what you need.
• Light Mascarpone Frosting: The other elements of this cake are already so rich, so this mascarpone frosting is added on top to lighten the whole dessert up! It's essentially a thicker whipped cream and obviously ice cream and whipped cream go hand in hand.

Ingredient Notes

• Cake Flour: Cake flour makes this cake extra soft, but you can absolutely use regular all-purpose flour, or even GF 1:1 flour. 
• Cocoa Powder: I used a combination of dutch process and black cocoa powders for an extra rich chocolate experience.
• Baking Powder: Be sure your baking powder is fresh by testing it some water.
• Butter: Use high quality butter, such as European-style butter for best flavor.
• Sugar: I know there is a lot of sugar in this cake, but do be tempted to reduce it. Sugar is used not only to sweeten the cake, but also for the structure and texture of the cake. 
• Eggs: Be sure your eggs are at room temperature before adding them to the batter.
• Buttermilk: You can also use whole milk, plain whole milk greek yogurt, or sour cream.
• Oil: I recommend using light-tasting extra virgin olive oil, but any neutral oil will work.
• Ice Cream: Use your favorite store-bought cookies & cream ice cream flavor! Alternatively, mint chocolate chip or vanilla ice cream would be great in this cake!
• Heavy Cream: Use cold heavy cream for the frosting.
• Mascarpone: Mascarpone cheese is similar to cream cheese in consistency but milder in flavor. Be sure to keep it cold before making the frosting!
• Oreos: Don't forget to add extra Oreo crumbs and pieces on top!

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this cookies & cream ice cream cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Combine the dry ingredients. In a large bowl, whisk together the cake flour, cocoa powders, baking powder, and salt. Set aside.

STEP 2: Cream the butter & sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.

STEP 3: Mix in eggs & vanilla. Mixing on low speed, add the eggs one a time. Scrape down the bowl and mix in the vanilla.

STEP 4: Alternate dry & wet ingredients. Add half of the dry ingredients and mix until just combined. Mix in the buttermilk and oil. Add the rest of the dry ingredients and mix until just combined. Scrape down the bowl to ensure everything is evenly incorporated.

STEP 5: Bake. Pour the cake batter into the prepared pan and smooth out the top with an offset spatula. Bake the cake for about 1 hour 10 minutes to 1 hour 20 minutes or until the edges begin to pull away form the sides of the pan and a toothpick inserted comes out clean.

STEP 6: Let the cake cool. Allow the cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

STEP 7: Assemble the cake & freeze. Once the cake has cooled completely, use a serrated knife to cut it into thirds. Place the bottom third cake layer into the pan. Scoop one pint of ice cream on top of the cake layer, and use an offset spatula to smooth it out. Add the middle cake layer on top of the ice cream layer, and repeat with the second pint of ice cream. Add the top cake layer, then wrap the pan in plastic wrap and freeze overnight. 

STEP 8: Make the mascarpone frosting & decorate. Just before serving the cake, make the mascarpone frosting. In a medium bowl, add the heavy cream, mascarpone, and sugar. Use an electric mixer to beat on low-medium speed until thick, smooth, and stiff peaks form. Remove the ice cream cake from the pan, and place on a serving platter. Spread the mascarpone frosting on top of the cake, then crush some Oreos on top. Enjoy!

Expert Baking Tips

• Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup.
• Make & assemble the cake ahead of time. Once the cake is assembled with the ice cream, it needs to freeze overnight, so it's best to make & assemble it the day before serving. 
• Frost the cake just before serving. Mascarpone frosting is essentially thicker whipped cream so it's best enjoyed fresh! 
• Use a hot, sharp knife to cut the cake. To release the cake from the pan, as well as cut individual slices, run a very sharp knife under hot water and wipe clean before using. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x